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white or yellow conrnmeal
pkg. active dry yeast
Generously grease 12 muffin cups
Lightly spoon flour into measuring cup; level off
In large bowl, combine 1 cup flour, cornmeal, sugar, salt and yeast; blend well
In small saucepan, heat milk, butter until hot (120 to 130F.) Add hot liquid and egg to flour mixture.
Blend at low speed until moistened;
Beat 2 minutes at medium speed. By hand stir in 3/4 to 1 cup flour to form a stiff batter.
Cover batter; let rise in warm place until light and doubled in size, about 45 minutes.
Stir down batter; spoon into greased muffin cups. Sprinkle with sesame seeds if desired.
Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 30 minutes.
Heat oven to 400 Uncover dough Bake for 10 to 15 minutes or until golden brown.